Description
This Ultimate Chocolate Zucchini Cake is a moist, rich dessert that perfectly balances the sweetness of chocolate with the subtle freshness of zucchini. Ideal for chocolate lovers seeking a sneaky way to enjoy veggies in their treat, this cake features mini chocolate chips for added indulgence and is finished with an optional chocolate glaze or powdered sugar dusting.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (moisture squeezed out)
- 1/2 cup sour cream or Greek yogurt
Add-ins and Toppings
- 1/2 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and optional cinnamon. Set this mixture aside.
- Mix Wet Ingredients: In a large mixing bowl, beat the vegetable oil with the granulated sugar and brown sugar until the mixture is well combined and smooth. Add the eggs and vanilla extract, then continue mixing until smooth and uniform.
- Add Zucchini and Sour Cream: Stir in the grated zucchini (with excess moisture squeezed out) and sour cream until fully incorporated into the wet mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently and mixing just until combined to avoid overmixing. Fold in the mini chocolate chips carefully to distribute them evenly.
- Prepare Batter for Baking: Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle additional mini chocolate chips over the top if desired for extra chocolatey bites.
- Bake: Bake in the preheated oven for 40–45 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Let the cake cool completely on a wire rack before slicing. Optionally, drizzle with chocolate glaze or dust with powdered sugar to enhance presentation and flavor.
Notes
- Be sure to squeeze out excess moisture from the grated zucchini to prevent a soggy cake.
- You can substitute sour cream with Greek yogurt for a tangier flavor and slightly healthier option.
- If you prefer, add nuts like walnuts or pecans for an extra crunch.
- Storing the cake in an airtight container at room temperature will keep it fresh for 2-3 days; refrigerate for longer storage.
- To make it gluten free, substitute the all-purpose flour with a gluten-free flour blend, adjusting as necessary for moisture.
